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Local Delights

Stir Fry Colourful Assorted Vegetable Delights

Try this recipe with the new Maggi Imperial Oyster Sauce

Ingredients:

  • 2 tbsp cooking oil 油
  • 5 slices ginger 姜
  • 1 tbsp chopped garlic 蒜茸
  • 60g fresh lily bulbs 鲜百合
  • 30 ginkgo nuts 白果
  • 6 baby sweet corns, sliced 小包粟心,切片
  • 1 carrot, sliced 红萝卜,切片
  • 150g white shimeiji mushroom, removed the roots 鸿喜菇,切除根
  • 30g pre-soaked white fungus, cut into small pieces 浸发雪耳,切成小块
  • 12 pieces honey peas, sliced into 2 甜豆, 切两块

Seasoning:

  • ½ tbsp MAGGI Imperial Oyster sauce / Maggi 皇廷海味蚝油
  • 2 tsp MAGGI CukupRasa / Maggi Cukup Rasa
  • 2 tsp sesame oil 麻油
  • ¼ tsp pepper 胡椒粉
  • 100g water 水
  • ½ tbsp corn flour, mixed with 1 tbsp water, for thickening 
    粟粉,加入1大匙水调匀,打芡用

For garnishing:

  • 50g toasted macadamia nuts, chopped适量烘香夏威夷果

Method:

  1. Heat up 2 tbsp oil, sauté ginger and garlic till fragrant. Add in the remaining ingredients, seasoning (except honey peas) and stir-fry till well mixed. Bring to boil for 1 minute. Add in honey peas and stir well. 烧热2大匙油,爆香姜片和蒜茸,加入其余材料和调味料(除了甜豆),拌炒均匀,焖煮一分钟,加入甜豆炒匀。
  2. Thicken with corn flour water. Taste and add in toasted macadamia nuts. Serve. 倒入粟粉水勾芡,试味,加入夏威夷果即可上桌。

Tips: can change macadamia to Nestle cornflakes for crunchiness

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